tag:blogger.com,1999:blog-54169482766380835912014-10-02T06:35:05.368+01:00The Portobello KitchenWhole foods made with my whole heart.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-5416948276638083591.post-78455484734136990322008-08-14T13:45:00.004+01:002008-08-14T14:00:16.513+01:00Nectarine and Gorgonzola Salad with a Beetroot Vinaigrette<div><a href="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SKQpPBewn2I/AAAAAAAAAH4/lWAExBeZi0k/s1600-h/nec+gorg.JPG"><img id="BLOGGER_PHOTO_ID_5234354004983586658" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SKQpPBewn2I/AAAAAAAAAH4/lWAExBeZi0k/s320/nec+gorg.JPG" border="0" /></a> </div><br /><div>This is an ideal summer salad, whose heady blend of flavours is outshone only by the bright and vivid colours it creates. I'm a big fan of <a href="http://portobellokitchen.blogspot.com/2008/07/smoked-trout-beetroot-and-horseradish.html">beetroot </a>dressings because let's face it, it is super cool to have such an intense fuschia colour on your plate. I'm also learning to love the many wonderful ways you can incorporate <a href="http://portobellokitchen.blogspot.com/2008/07/on-blog-roll.html">fruit </a>into a savoury meal. Creamy cheese is somewhat of a treat for us and it was wonderful to pair it with rockett grown on our windowsill. Unfortunately, the only downside is that I can't take credit for the recipe. It is of course a brainchild of the genius himself, Ottolenghi. Original recipe <a href="http://www.guardian.co.uk/lifeandstyle/2007/jul/28/foodanddrink.recipes">here</a>.</div><br /><div></div><br /><div>I am so pleased with this dressing though, that it will be my entry for this month's <a href="http://foodandspice.blogspot.com/2008/08/no-croutons-required-dressing.html">No Croutons Required</a>, hosted by Lisa of <a href="http://foodandspice.blogspot.com/">Lisa's Vegetarian Kitchen</a> as this month's theme is Salad Dressings.</div><br /><div></div><img id="BLOGGER_PHOTO_ID_5234356729616447154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SKQrtnh2trI/AAAAAAAAAIA/p7bgRa5Kqsg/s320/no%2Bcroutons%2Brequired.jpg" border="0" /><br /><div></div><div></div><div><u>Nectarine and Gorgonzola Salad</u></div><br /><div>1 endive, leaves separated</div><br /><div>Handful of rocket leaves</div><br /><div>1 nectarine, cut into sixths</div><br /><div>Thin slice of Gorgonzola, crumbled</div><br /><div>Almonds with the skin still on and cut into chunks</div><br /><div></div><br /><div><u>Beetroot Dressing</u></div><br /><div>2-3 large slices of beetroot (preferably home cooked - either bake or steam)</div><br /><div>1 tablespoon honey</div><br /><div>2 tablespoons cider vinegar (I love Aspall's unpasteurised)</div><br /><div>1 tablespoon Dijon mustard</div><br /><div>1 garlic clove</div><br /><div>3 tablespoons olive oil</div><br /><div></div><br /><div>Mix the beet, honey, vinegar, mustard and garlic clove using a hand blender. Once blended, add the olive oil slowly until a thick, creamy consistency has been achieved.<br /></div><br /><div></div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com2tag:blogger.com,1999:blog-5416948276638083591.post-70526600557385999902008-07-29T13:32:00.000+01:002008-07-31T22:26:26.772+01:00Stuffed Sardines with Red Pepper Stew<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SJIt1KjTwFI/AAAAAAAAAHo/3T8cvUhGEX4/s1600-h/sardines.JPG"><img id="BLOGGER_PHOTO_ID_5229292508719333458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SJIt1KjTwFI/AAAAAAAAAHo/3T8cvUhGEX4/s320/sardines.JPG" border="0" /></a><br /><div></div><div></div><div>Yet another simple but incredibly tasty fish recipe from me. I am often drawn to vegan cooking and love to cook with vegetables, whole grains etc however I just can't keep away from fish. Nutritious, versatile and delicious, fish is our common ground between my vegetarian preferences and the boy's full on carnivore cravings. The original recipe was taken from this month's <a href="http://www.guardian.co.uk/lifeandstyle/2008/jul/20/recipe.foodanddrink2">Observer Food Monthly</a> and is an Angela Hartnett Italian creation.</div><br /><br /><div></div><br /><br /><div><u>Stuffed Sardines with Red Pepper Stew</u></div><br /><br /><div>Sardine fillets - 4 per person</div><br /><br /><div>2 sweet romero peppers</div><br /><br /><div>garlic cloves</div><br /><br /><div>olive oil</div><br /><br /><div>thyme</div><br /><br /><div>water</div><br /><br /><div>fresh basil</div><br /><br /><div>flat leaf parsley</div><br /><br /><div>anchovies</div><br /><br /><div>bread crumbs</div><br /><br /><div>zest of 1 lemon</div><br /><br /><div></div><br /><br /><div>Slice the romero peppers lengthways and thinly. Saute them in olive oil with 2 garlic cloves. Once starting to cook, add water and thyme and simmer until soft, but not brown.</div><br /><br /><div></div><br /><br /><div>Meanwhile, mix 4 anchovies, 1 garlic clove, 2 tbsp breadcrumbs, the lemon zest and a good handful of flat leaf parsley in a food processor or with a hand blender. Stuff the sardine fillets with the mixture and bake in a lightly greased dish for 10 minutes or until cooked through. Serve atop the red pepper stew.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com1tag:blogger.com,1999:blog-5416948276638083591.post-38882177631030218082008-07-28T21:37:00.000+01:002008-07-28T21:47:44.118+01:00Smoked Trout, Beetroot and Horseradish Salad<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SI4uo1n8mcI/AAAAAAAAAHg/5QF_qw6thss/s1600-h/beet+trout+horse.JPG"><img id="BLOGGER_PHOTO_ID_5228167496547998146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SI4uo1n8mcI/AAAAAAAAAHg/5QF_qw6thss/s320/beet+trout+horse.JPG" border="0" /></a><br /><div>Another very simple yet flavoursome fish recipe, this was ideal for tonight's hot and sticky temperatures. This was partly a combination of a <a href="http://www.thedailygreen.com/healthy-eating/recipes/trout-beet-horseradish-green-garlic?click=main_sr">Daily Green recipe </a>and a <a href="http://uktv.co.uk/food/recipe/aid/513964">UKTV Food recipe</a> made using some beautiful smoked trout purchased at the weekend in the new <a href="http://www.chegworthvalley.com/">Chegworth Valley </a>farm shop on Kensington Church Street. There is just something about beetroot and horseradish which make them one of my favourite flavour pairings. Beetroot also works well with wasabi.</div><div> </div><div><u>Smoked Trout, Beetroot and Horseradish Salad</u></div><div>2 beetroot (slow roasted in tin foil for an hour or more until soft)</div><div>2 smoked trout fillets</div><div>handful salad leaves</div><div>1 tbsp olive oil</div><div>2 tbsp white wine vinegar</div><div>1 tbsp horseradish sauce</div><div>garlic clove</div><div>1 heaped tbsp goat's milk yoghurt</div><div> </div><div>Slice the whole roast beetroot and put two thick slices in to blend along with a garlic clove, the goat's milk yoghurt, the olive oil, the white wine vinegar and the horseradish sauce. Blend until smooth and creamy, using a hand blender.</div><div> </div><div>Scatter a good handful of salad leaves on a plate, top with the remaining slices of beetroot and some chunks of smoked trout before decorating with dollops of the hot pink beetroot dressing.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com2tag:blogger.com,1999:blog-5416948276638083591.post-60151263554092385042008-07-27T17:54:00.000+01:002008-07-27T18:04:43.438+01:00Sumac Salmon<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIyonVE1JoI/AAAAAAAAAHY/xeW4TeGBK4s/s1600-h/sumac+salmon.JPG"><img id="BLOGGER_PHOTO_ID_5227738661096072834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIyonVE1JoI/AAAAAAAAAHY/xeW4TeGBK4s/s320/sumac+salmon.JPG" border="0" /></a><br /><div>I bought some sumac in <a href="http://www.thespiceshop.co.uk/">The Spice Shop</a>, which just happens to be across the road from our flat. I originally bought it for an <a href="http://portobellokitchen.blogspot.com/2008/06/butternut-squash-with-aubergine-dip-and.html">Ottolenghi recipe</a> but was curious to find some more ways to use it. A brief internet search sourced this simple find - there is something immensely satisfying about recipes which use very few ingredients yet whose flavours are intense and strong. I am constantly looking for new and exciting ways to cook fish, so this one pleased me on a number of fronts. I found the original recipe <a href="http://www.globalgourmet.com/food/kgk/2001/0401/sumacsal.html">here</a>:</div><div> </div><div><u>Sumac Salmon</u></div><div>2 salmon fillets</div><div>sumac</div><div>balsamic vinegar</div><div>lemon juice</div><div> </div><div>Rinse salmon fillets and pat dry. Put in a dish and dust liberally with sumac, probably around 1/2 teaspoon per fillet. Top with a good glug of balsamic vinegar and leave in the fridge to marinate for at least 30 mins to 1 hour.</div><div> </div><div>Once marinated, steam in bamboo steamers wrapped in greaseproof paper for 10 minutes or until cooked through.</div><div> </div><div>Serve with steamed vegetables. Once plated, drizzle freshly squeezed lemon juice on top and season with salt and pepper.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-20164271765986736122008-07-25T17:08:00.000+01:002008-07-31T22:27:54.179+01:00Poached Chicken with White Beans and Salsa Verde<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SJIuR8i5GJI/AAAAAAAAAHw/UZieSfGSRNk/s1600-h/poached+chicken.JPG"><img id="BLOGGER_PHOTO_ID_5229293003175696530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SJIuR8i5GJI/AAAAAAAAAHw/UZieSfGSRNk/s320/poached+chicken.JPG" border="0" /></a><br /><div></div><br /><div>This is a beautiful summer recipe which can be served warm or cold. I'm a relatively new convert to salsa verde, but the intense flavours are incredible. I found the original recipe at <a href="http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/recipes/article3452136.ece">Times Online</a>.</div><br /><br /><div></div><br /><br /><div><u>Poached Chicken with White Beans and Salsa Verde</u></div><br /><br /><div>2 organic chicken breasts</div><br /><br /><div>1 onion</div><br /><br /><div>2 bay leaves</div><br /><br /><div>6 peppercorns</div><br /><br /><div>1 lemon</div><br /><br /><div>1 spring rosemary and/or thyme</div><br /><br /><div>white beans - soaked overnight and cooked for one hour</div><br /><br /><div>baby spinach</div><br /><br /><div>1 big handful parsley</div><br /><br /><div>1 handful fresh basil</div><br /><br /><div>1 handful fresh mint</div><br /><br /><div>6 anchovies</div><br /><br /><div>1 tbsp capers</div><br /><br /><div>olive oil</div><br /><br /><div>garlic cloves</div><br /><br /><div></div><br /><br /><div>If you are using dried beans, set them simmering whilst you prepare the rest of the ingredients. Place a deep frying pan on the hob and fill with enough water to cover the chicken fillets. Add half an onion, the peppercorns, half a lemon (sliced), the bay leaves, the thyme and rosemary to the water. Bring to the boil and simmer gently for 10 minutes. Add the chicken breasts and simmer over a low heat for 15 minutes or until cooked through. Remove the fillets from the water (the original recipe advises to leave them in but I find this makes them tough) and slice on a diagonal into hearty chunks.</div><br /><br /><div></div><br /><br /><div>Make the salsa verde by blending the parsley, basil, mint, 2 garlic cloves, 6 anchovies, the capers and a good glug of olive oil. I used my trusty hand blender to whizz up the sauce. </div><br /><br /><div></div><br /><br /><div>Mix the cooked white beans in a bowl along with shredded spinach leaves (I also used a handful of rockett), a glug of olive oil and the juice of the other half of the lemon. Season with salt and pepper and toss until well combined.</div><br /><br /><div></div><br /><br /><div>Pile the beans and spinach into the centre of a plate, top with the chicken chunks and spoon dollops of the lovely fresh salsa verde on top.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-65795789203379524332008-07-23T15:12:00.000+01:002008-07-23T18:28:02.711+01:00Swiss Chard with Chickpeas and Feta<a href="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SIdpbLnFvTI/AAAAAAAAAHQ/kp6qdxOy8ig/s1600-h/chard+chickpea+feta.JPG"><img id="BLOGGER_PHOTO_ID_5226261808280878386" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SIdpbLnFvTI/AAAAAAAAAHQ/kp6qdxOy8ig/s320/chard+chickpea+feta.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>This is not a particularly photogenic dish (especially not when it's been papped at my desk during a muggy midweek lunchtime) but it is absolutely one of those recipes where the simplicity and brevity of the list of ingredients belie the complexity and richness of the flavours. I'm always interested in finding great ways to use the more unusual leafy greens (chard, kale, cavolo nero etc) and in my mind, this sits well on its own as a main dish, but can also be served on the side for those who prefer a more substantial main course. I got the original recipe from Abel &amp; Cole (whose boxes I was a huge fan of until I moved to Portobello Road where I could buy my veggies literally outside my front door) but I can't find it on their site now.<br /><br /><u>Swiss Chard with Chickpeas and Feta</u><br />1 bunch Swiss Chard<br />1 cup chickpeas (soaked overnight and boiled for an hour)<br />2 cloves garlic<br />olive oil<br />3 spring onions<br />chopped fresh dill<br />feta cheese<br /><br />Rinse the chard, chop it roughly and transfer it still wet to a frying pan. Add a splash more water and sautee it in a mix of olive oil and water, along with the garlic cloves, until the leaves soften and reduce. I don't like to overcook mine so usually only take 5 mins or so. Thinly slice the spring onions and add them to the frying pan, along with the chickpeas and chopped dill. Combine the ingredients well and transfer to an oven proof dish. Season with salt and pepper before baking for 20 minutes. Add a scattering of chopped feta cheese to the dish and grill for a final 5 to 10 minutes or until the feta begins to brown.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-37368295150436069902008-07-22T22:44:00.000+01:002008-07-22T23:09:12.458+01:00On a Blog RollPart of the reason I started my own blog is because I spend a fair amount of time on other people's blogs, using them as inspiration for my own cooking at home. I hoped that one day other people might find my recipes as useful as I do theirs. This week, I seem to have done a big round up of recipes from some of my favourite blogs and it has really made me realise what a fantastic resource the blogosphere is for cooking. It's now become my number one option when I have an ingredient I don't know what to do with, or an idea which needs fulfilling.<br /><br /><div><div><div><u>101 Cookbooks - Warm, Nutty, Cinnamon Quinoa Porridge</u></div><br /><br /><div></div><u><span style="color:#810081;"></span></u><img id="BLOGGER_PHOTO_ID_5225958629869482962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIZVr4BB89I/AAAAAAAAAG4/20482i8Yl8Q/s320/cinnamon+quinoa+porridge.JPG" border="0" /><br /><div></div><div>Starting with breakfast, this is a wonderful recipe from <a href="http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html">101 Cookbooks</a>, absolutely one of my top favourite sites ever. Cook rich red quinoa with almond milk and water, flavour it with agave and cinnamon before enriching it with berries and walnuts. I made two batches and had the second batch cold at work.<br /><br /></div><div><u>Corn Pancakes with Tomato Sauce</u></div><br /><br /><div><img id="BLOGGER_PHOTO_ID_5225959485699334642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SIZWdsOxIfI/AAAAAAAAAHA/ZpwV_tFgz_U/s320/Corn+pancakes.JPG" border="0" /></div></div></div><br /><p>This simple but effect recipe is from one of my new favourites, <a href="http://dietdessertndogs.wordpress.com/2008/07/05/corn-crepes-with-quick-tomato-tracklement/">Diet Dessert and Dogs</a>. I will admit that I am a bit of a puritan when it comes to the type of ingredients I will cook with and it was fantastic to discover someone with the same beliefs (flax instead of eggs, spelt instead of wheat, agave instead of sugar). Believe you me, there are now plenty of Ricki's recipes on my To Do List. Not only that, but I actually used a half a cup of cornmeal (a newly discovered ingredient) which gave the pancakes a really nice texture. I served them with slices of avocado covered in piri piri spice and freshly cooked corn on the cob, which is just coming into season here.</p><br /><p><u>Mango Peanut Curry</u></p><p><u><img id="BLOGGER_PHOTO_ID_5225960495952432946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SIZXYft4DzI/AAAAAAAAAHI/pPgVnFda9zs/s320/DSCN5316.JPG" border="0" /></u></p><br /><p>The boy outright sneered at this when he walked through the door tonight. "Oh" he said. "Tofu. You know I don't really like it". "It's homemade!" I said, "it's completely different". He took a bite and grudgingly conceded that homemade tofu was indeed a world away from the slimy wobbly shop bought stuff. He took a second bite, slathered in peanut butter, paused only to say "Oh my god this is good" before actually licking the empty plate a mere nanosecond later. This recipe was from <a href="http://www.uniquelittlebits.com/ULB/Blog/Entries/2008/4/30_Mango,_Peanut_Butter_&amp;_Tofu_Curry.html">Unique Little Bits</a>, another great inspiration for dinners and light bites. It's basically an easy massaman style curry - peanut butter, coconut milk and Thai curry paste but it's creamy flavours are unbelievably good. I never would have thought of using mango in a curry but this was actually Lisa Rene's entry for the <a href="http://melecotte.blogspot.com/2008/04/cinco-de-mango.html">Cinco de Mango</a> and I can definitely testify to its success. </p><p>I made my own tofu for this dish following <a href="http://fussfreeflavours.blogspot.com/2008/05/homemade-tofu.html">Fuss Free Flavours </a>recipe and am starting to think I really need a tofu press now. Maybe I am just becoming more and more like <a href="http://chocolateandzucchini.com/">Chocolate and Zucchini</a> as I'm starting to think I'll soon need to seek professional help for my addiction to kitchen gadgets!</p><p> </p>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com3tag:blogger.com,1999:blog-5416948276638083591.post-36263483952782299462008-07-21T10:46:00.000+01:002008-07-21T22:05:15.682+01:00Savoury Pesto Tomato Muffins<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIT53pzYaEI/AAAAAAAAAGw/HU_4O5-vr8g/s1600-h/pesto+muffins.JPG"><img id="BLOGGER_PHOTO_ID_5225576202166102082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIT53pzYaEI/AAAAAAAAAGw/HU_4O5-vr8g/s320/pesto+muffins.JPG" border="0" /></a><br /><div>I've been toying with the idea of doing a savoury vegan spelt muffin for a while now but couldn't find a recipe, so I decided to bite the bullet and make up my own. I'm pleased to say that they were a huge success - wheat-free and healthy yet bursting with flavour and texture. </div><br /><br /><div></div><br /><br /><div><u>Savoury Pesto Tomato Muffins</u></div><br /><br /><div>1 cup wholewheat spelt flour</div><br /><br /><div>1/2 cup cornmeal</div><br /><br /><div>1/2 cup almond meal</div><br /><br /><div>3/4 cup almond milk</div><br /><br /><div>pinch of salt &amp; freshly ground black pepper</div><br /><br /><div>dried mixed herbs</div><br /><br /><div>pinch of onion powder</div><br /><br /><div>pinch of garlic granules</div><br /><br /><div>2 tsp baking powder</div><br /><br /><div>1/2 tsp baking soda</div><br /><br /><div>2 tbsp flax seed mixed with 3 tbsp water </div><br /><br /><div>3 tbsp chopped fresh basil</div><br /><br /><div>handful of chopped sundried tomatoes</div><br /><br /><div>handful of toasted pinenuts</div><br /><br /><div>handful of halved cherry tomatoes</div><br /><br /><div></div><br /><br /><div>Mix the spelt flour, cornmeal and almond meal in a bowl until well mixed. Add the salt, pepper, onion powder, garlic granules, baking powder and baking soda and combine. Add the flax mixture and almond milk and stir until a smooth batter is formed but don't overmix. Stir in the fresh basil, sundried tomatoes, pinenuts and cherry tomatoes, reserving a little of each to decorate. Pour a dollop of the mixture into muffin cases and top with a halved cherry tomato and a scattering of toasted pinenuts and basil leaves. Bake in a pre-heated oven for 20 minutes or until a skewer comes out clean. Bear in mind that the cherry tomatoes do make the muffins quite moist so the skewer might not come out totally clean even when the muffins are cooked. </div><br /><br /><div></div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com1tag:blogger.com,1999:blog-5416948276638083591.post-85838069425823270342008-07-20T19:58:00.000+01:002008-07-20T20:08:23.278+01:00Summer SaladsI always prefer to eat lightly in the evenings rather than heavy dinners, particularly in summer where the long evenings and fresh ingredients seem to insist on this. Here are a couple of light summer salads we've been enjoying in the past couple of weeks.<br /><div><u></u></div><br /><div><u>Asparagus, Fennel, Pea, Mint and Feta Salad</u></div><br /><div><u></u></div><br /><div><u></u><a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SIOLliUYnaI/AAAAAAAAAGg/Dsw9W4V742M/s1600-h/asparagus,+pea,+mint.JPG"><img id="BLOGGER_PHOTO_ID_5225173469663632802" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SIOLliUYnaI/AAAAAAAAAGg/Dsw9W4V742M/s320/asparagus,+pea,+mint.JPG" border="0" /></a><br /><br /><div>Baby spinach leaves</div><br /><div>1 bunch of asparagus</div><br /><div>shaved fennel</div><br /><div>feta cheese</div><br /><div>handful of peas</div><br /><div>handful of mint</div><br /><div>handful of sesame seeds (unhulled)</div><br /><div>olive oil</div><br /><div>white balsamic</div><br /><div></div><br /><div>Boil the asparagus and peas for a couple of minutes and refresh under cold water. Throw the salad ingredients together and drizzle a little olive oil and white balsamic vinegar over.</div><br /><div></div><br /><div><u>Beetroot, Chard and Caper Salad</u></div><br /><div></div><br /><div></div><img id="BLOGGER_PHOTO_ID_5225174575384108258" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SIOMl5csHOI/AAAAAAAAAGo/CrrgGrtyvS0/s320/beetroot,+chard,+caper.JPG" border="0" /><br />beetroot</div><div>baby chard leaves</div><div>capers</div><div>handful of curly parsley</div><div>white wine vinegar</div><div>olive oil</div><div> </div><div>Wrap the beetroot in tin foil and roast it in the oven for at least an hour (depending on size of beetroot). Once cooked, the skin is easy to peel off. Slice the beetroot, arrange over baby chard leaves. Sprinkle capers and chopped curly parsley on top. Top with a light salad dressing of olive oil and white wine vinegar.<br /></div><div></div><div><br /><br /></div><div><u></u></div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-20089594856863481032008-07-17T12:22:00.000+01:002008-07-20T19:51:05.591+01:00The Simply Beautiful Cocktail<a href="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SIOI9oXWdCI/AAAAAAAAAGY/DgppOpynQNE/s1600-h/simply+beautiful.JPG"><img id="BLOGGER_PHOTO_ID_5225170585068663842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SIOI9oXWdCI/AAAAAAAAAGY/DgppOpynQNE/s320/simply+beautiful.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>In Saigon, drinking was a really big part of my life but after leaving there, I really felt like taking a break and actually barely drank for more than a year. Nowadays, I like the odd tipple but definitely have a weakness for good quality cocktails. No sugary syrup or grenadine, no colas or other fizzy drinks and I'm even looking into buying some organic spirits such as <a href="http://www.squareonevodka.com/">Square One Vodka</a>. We needed a little pick-me-up on Monday night so I created the below cocktail which was absolutely divine, it is somehow so much easier to fool yourself that drinking is good for you if you mix it with pure fruit and fine ingredients. We didn't know what to name the new cocktail, but Al Green was playing in the background so we named it after that particular song which seemed pretty apt.<br /><br /><u>The Simply Beautiful Cocktail</u><br />One big glug of vodka<br />One big glug of cassis<br />One frozen banana<br />One handful of frozen blueberries<br />One handful of frozen raspberries<br />1/2 teaspoon of vanilla essence<br />Juice of one pomegranate (just cut in half and juice each half on a citrus juicer as you would an orange)<br />Half a cup of almond milk<br />1 tablespoon agave nectar<br /><br />Simply blend all the ingredients in a good quality high speed blender or use a hand held blender.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com1tag:blogger.com,1999:blog-5416948276638083591.post-11976829671850529782008-07-15T13:28:00.000+01:002008-07-15T13:35:00.074+01:00Butternut Squash Couscous with Radish and Broad Beans<a href="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SHyYFBHjm7I/AAAAAAAAAGQ/Q9MHSrfZ22A/s1600-h/couscous+radish.JPG"><img id="BLOGGER_PHOTO_ID_5223216879809829810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SHyYFBHjm7I/AAAAAAAAAGQ/Q9MHSrfZ22A/s320/couscous+radish.JPG" border="0" /></a><br /><div>Another Ottolenghi double, a little on the heavy side for me but worked well together. </div><div> </div><div><u>Butternut Squash Cous Cous</u></div><div>Half a butternut squash, roasted with a splash of olive oil until soft</div><div>Cous Cous (we use kamut rather than wheat)</div><div>Roasted red onion</div><div>Flat leaf parsley</div><div>Fresh coriander</div><div>Dried apricots</div><div>Sultanas</div><div>Flaked almonds</div><div>Cinnamon</div><div>Cumin</div><div>Chopped preserved lemon</div><div> </div><div><u>Radish and Broad Bean Salad</u></div><div>Broad beans - shelled, cooked and peeled</div><div>Radishes</div><div>Spring onion</div><div>Preserved lemon</div><div> </div><div><u>Green Tahini Dressing</u></div><div>Tahini</div><div>Lemon juice</div><div>Olive oil</div><div>Water</div><div>Black pepper</div><div>Flat leaf parsley</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-38752028205903690512008-07-02T09:39:00.000+01:002008-07-02T11:53:51.365+01:00Smoked Paprika Baked Mackerel<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SGs_MIXDh5I/AAAAAAAAAGI/U68h_yCUYVc/s1600-h/smoked+paprika+mackerel.JPG"><img id="BLOGGER_PHOTO_ID_5218334070874015634" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SGs_MIXDh5I/AAAAAAAAAGI/U68h_yCUYVc/s320/smoked+paprika+mackerel.JPG" border="0" /></a><br />This is possibly my favourite way to cook mackerel ever. Not only is smoked paprika another 'it' ingredient, but the recipe is simple, flavourful and healthy. See <a href="http://lifeandhealth.guardian.co.uk/food/recipe/0,,2275640,00.html">here </a>for Nigel Slater's original recipe.<br /><br /><u>Smoked Paprika Backed Mackerel</u><br />2 mackerel fillets<br />1 red onion<br />2 cloves garlic<br />2 tablespoons organic wholewheat breadcrumbs<br />olive oil<br />1 teaspoon smoked paprika<br />handful of flatleaf parsley<br /><br />Thinly slice the red onion into rings and fry in the olive oil for around ten minutes or until translucent. Add the peeled crushed garlic, breadcrumbs, chopped parsley and smoked paprika and fry around 5 minutes more. You will also need to add more olive oil as the breadcrumbs really soak it up.<br /><br />Spoon the mixture over the rinsed and patted dry mackerel fillets and bake in a preheated oven for around 20 minutes or until the fish is cooked through. Serve with lemon wedges and drizzle them over the fish before serving.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-29229863229961261262008-06-24T15:25:00.001+01:002008-06-25T21:53:41.355+01:00Camargue Red Rice and Quinoa Salad with Bean and Hazelnut Salad<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SGKwRO6fsvI/AAAAAAAAAGA/tuaxj8b2wA4/s1600-h/Camargue+beans.JPG"><img id="BLOGGER_PHOTO_ID_5215925128556163826" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SGKwRO6fsvI/AAAAAAAAAGA/tuaxj8b2wA4/s320/Camargue+beans.JPG" border="0" /></a><br /><div></div><br /><p><br /></p><br /><div>Yet more Ottolenghi Delicious Doubles for lunch. I'm not going to post the full recipe as I really do want to encourage everyone to buy the book but here is a list of ingredients I used so you can get the idea.</div><br /><br /><div></div><br /><br /><div><u>Camargue Red Rice, Quinoa and Orange Salad</u></div><br /><br /><div>Camargue red rice</div><br /><br /><div>Red quinoa</div><br /><br /><div>White quinoa</div><br /><br /><div>Orange zest</div><br /><br /><div>Freshly squeezed orange juice</div><br /><br /><div>Red onion</div><br /><br /><div>Garlic</div><br /><br /><div>Spring onion</div><br /><br /><div>Olive oil</div><br /><br /><div>Pistachios</div><br /><br /><div>Unsulphured dried apricots</div><br /><br /><div></div><br /><br /><div><u>Green Bean and Hazelnut Salad</u></div><br /><br /><div>French beans, topped and tailed</div><br /><br /><div>Mange tout</div><br /><br /><div>Roasted hazelnuts</div><br /><br /><div>Orange zest</div><br /><br /><div>Hazelnut oil</div><br /><br /><div>Garlic</div><br /><br /><div></div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-42109795853279973152008-06-22T19:37:00.000+01:002008-06-22T19:46:22.199+01:00Granola with Summer Berries<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SF6cLpl2fTI/AAAAAAAAAF4/gDNeq7pcGow/s1600-h/granola+berry.JPG"><img id="BLOGGER_PHOTO_ID_5214777142498721074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SF6cLpl2fTI/AAAAAAAAAF4/gDNeq7pcGow/s320/granola+berry.JPG" border="0" /></a><br /><br /><div>In the last of today's installments on Sunday's epic cook-off, here's what I made for breakfast for the boy's Dad and his girlfriend who came to stay last night. I searched on the internet for a recipe and found one million variations, I decided to use <a href="http://www.slashfood.com/2007/08/31/a-granola-recipe-from-my-moms-hippie-youth/">this </a>one as my base as it seems as good as any of the ones on offer and it turned out fantastic.</div><br /><div></div><br /><div><u>Granola</u></div>Rapeseed oil<br />Honey<br />Jumbo oats<br />Walnuts<br />Flaked almonds<br />Sesame seeds<br />Dried shredded coconut<br />Sunflower seeds<br />Dried unsulphured apricots<br />Dates<br />Large muscatel raisins<br /><br />Take two cupfuls of oats and mix with generous handfuls of the nuts and seeds. Mix in a quarter cup of rapeseed oil (any cooking oil will do except olive oil) and a half cup of honey. Mix the ingredients well in the bowl until all of the dry ingredients are covered with the honey and oil. Spread onto a baking sheet and bake until golden, usually around 20 minutes, turning occasionally with a spatula. Once cooked, leave to cool a little as this will help it to become crunchy before chopping and adding the apricots, dates and the whole raisins. Mix in well together with the oat mixture. <br /><br />I served this with fresh raspeberries and blueberries from the market and with thick and creamy homemade goat's milk yoghurt (made courtesy of my new yoghurt maker). If anyone reading this happens to know where to get raw unpasteurised goat's milk in London (or Buckinghamshire) then please let me know!<br /><u></u>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-67821829911982545672008-06-22T19:19:00.000+01:002008-06-22T19:35:25.240+01:00Butternut Squash with Aubergine Dip and Fennel with Pomegranate<a href="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SF6YJtRHBFI/AAAAAAAAAFo/JvVS07FcZy8/s1600-h/bns+fennel+pom.JPG"><img id="BLOGGER_PHOTO_ID_5214772711079216210" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SF6YJtRHBFI/AAAAAAAAAFo/JvVS07FcZy8/s320/bns+fennel+pom.JPG" border="0" /></a><br /><div>Continuing on Sunday afternoon's cook-off, I have made this for our lunch tomorrow. As I mentioned before, we are huge fans of Ottolenghi and live dangerously close to the Ledbury Road branch. Flicking through the cookbook, we decided that one of the dishes alone would not be enough to satisfy us for lunch, but that if we doubled up, it would be filling and varied enough to keep us going, so this will be the week of the Ottolenghi doubles.</div><div> </div><div><u>Seedy Butternut Squash with Aubergine and Pomegranate Molasses Dipping Sauce</u></div><div>Half a butternut squash</div><div>flaked almonds</div><div>black mustard seeds</div><div>black sesame seeds</div><div>sunflower seeds</div><div>pumpkin seeds</div><div>basil </div><div> </div><div>1 aubergine</div><div>pomegranate molasses</div><div>juice of half a lemon</div><div>1 clove of garlic</div><div>flat leaf parsley</div><div>olive oil</div><div> </div><div>Firstly, cut the butternut squash into wedges, spray with olive oil and roast in the oven. Blacken the aubergine in the flame of your gas hob (or grill it for around an hour, turning occasionally, until the skin is black). Once the skin is shrivelled and black, cut the aubergine in half and scrape out the flesh, leaving the charred skin behind. Drain for 10 minutes in a sieve and then mix with 2 tablespoons of pomegranate molasses, 3 tablespoons of olive oil, the juice of half a lemon, the garlic and the parsley using a stick blender.</div><div> </div><div>As the squash is finishing roasting, toast the flaked almonds and black mustard seeds (original recipe calls for nigella seeds also known as kalonji or black cumin but we didn't have any). Once lightly toasted, mix with the other seeds and sprinkle over the butternut squash. Add a handful of fresh basil leaves and serve with the dipping sauce on the side.</div><div> </div><div><u>Fennel with Pomegranate Molasses</u></div><div>Half a pomegranate</div><div>Half a fennel bulb</div><div>Tarragon </div><div>Flat leaf parsley</div><div>Pecorino</div><div>Lemon juice</div><div>Olive oil</div><div>Sumac</div><div> </div><div>Cut the pomegranate in half along its belly and using the back of a wooden spoon, bash the top of the fruit until the seeds begin to fall out easily into the bowl. Thinly slice (or mandoline) the fennel and add it to the bowl, along with the tarragon leaves and flat leaf parsley. Make the dressing by mixing olive oil, lemon juice and sumac in a glass. Pour over the salad and top with crumbled fresh pecorino. The original recipe calls for feta but we had pecorino left over from serving another Ottolenghi salad the previous night (with figs and a honey dressing).</div><div> </div><div>If there is anyone left out there who hasn't got this cookbook, please don't hesitate to get it - it really is one of the best I have ever owned!</div><div><span ></span> </div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-19779704473544909372008-06-22T18:50:00.000+01:002008-06-24T16:04:55.520+01:00Homemade Tofu<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SF6UeODbc0I/AAAAAAAAAFg/IxUD3VWNi9I/s1600-h/tofu.JPG"><img id="BLOGGER_PHOTO_ID_5214768665431077698" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SF6UeODbc0I/AAAAAAAAAFg/IxUD3VWNi9I/s320/tofu.JPG" border="0" /></a><br /><div>And it's back to blogging after my business trip to Cambodia and Thailand. Actually the trip was only ten days long but I ate sooooo much on the trip that I did pretty much a full week's raw vegan detox on my return, just to get back into my trousers and didn't really feel like blogging it all! Thailand was fabulous as ever and it was fantastic to return to Cambodia although the country has changed so much in the five years since I was last there. It's a truly magical country which I am both entranced but deeply depressed by. </div><div></div><div>Anyway, I'd love to say that I ate so much tofu in Asia that I was inspired to make my own on my return but in fact I didn't eat any and this came about directly as a result of <a href="http://fussfreeflavours.blogspot.com/2008/05/homemade-tofu.html">Hippolyra </a>of Fuss Free Flavours and her<a href="http://portobellokitchen.blogspot.com/2008/05/spinach-and-mushroom-quiche-with-sweet.html"> challenge</a>. Well I've done it! Cooking is often as much about the processes of creating as it is about the eating for me and this was certainly a fairly lengthy procedure, but as I view cooking very much as a hobby, it was a pleasant way to spend a Sunday afternoon. </div><div></div><div><u>Homemade Tofu</u></div><div>Soya beans</div><div>Water</div><div>Juice of half a lemon</div><div></div><div>I soaked the soya beans in plenty of water overnight, they expand greatly so be sure to cover them in more water than you think you'd need.</div><div></div><div>Once soaked, I made use of my new nut milk maker and used this to create a creamy milk, I thus didn't keep any of the okara (bean pulp left over from making the milk) as it was still raw. Once I had milk, I boiled it up twice on the hob, skimming off any foam and making sure it didn't boil over.</div><div></div><div>I kept some milk to the side which I am going to try and make yoghurt with overnight (have you seen the crap they put in soy yoghurt in the shops?).</div><div></div><div>Whilst the remaining milk was still warm (around 75 degrees), I added the juice of half a lemon to approximately 2 pints of milk. I put the saucepan lid on and left it to separate for 15 minutes.</div><div></div><div>Once separated, I strained through a muslin lined sieve, covered the tofu mixture with more muslin and then placed some heavy tins and other items on top. I left it to drain for 20 minutes and then pushed the last of the whey out by hand as I wanted a fairly firm tofu. </div><div></div><div>I was pretty surprised and pleased with the result, it does taste different from shop bought tofu and you do feel quite a sense of achievement afterwards!</div><div></div><div>Hippolyra, if you read this - I am trying to soak one of the boy's turmeric stained t-shirts in the whey but I'm not convinced of its laundry-whitening properties as yet!!</div><div></div><div>I'm planning to devour it with some wilted spinach and sweet chili sauce later on tonight. The rest I am keeping in water in tupperware in my fridge and will change the water daily until the tofu is finished.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com4tag:blogger.com,1999:blog-5416948276638083591.post-80511814063247081162008-06-03T10:13:00.000+01:002008-06-03T10:43:02.018+01:00Roast Cod with Muhummra Sauce<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SEULdIocYNI/AAAAAAAAAFY/obvkVrR5zLw/s1600-h/muhummra.JPG"><img id="BLOGGER_PHOTO_ID_5207581139285074130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SEULdIocYNI/AAAAAAAAAFY/obvkVrR5zLw/s320/muhummra.JPG" border="0" /></a><br />The idea behind this recipe came from the second Moro cookbook, I made a big batch of the sauce and will keep the rest in the fridge for a great standby meal. I think it would also work well with chicken. Pomegranate molasses is another 'it' ingredient for me and I got a lovely bottle recently at Whole Foods from <a href="http://www.equitablegourmet.com/">The Equitable Gourmet</a>. The original recipe calls for 'acili biber', a sort of spicy red pepper equivalent of tomato paste. I couldn't find this in my local Lebanese shop and the only near thing I could find was full of preservatives, salt and other rubbish things so I decided to improvise.<br /><br /><u>Roast Cod with Muhummra Sauce</u><br />2 cod fillets<br />1 roasted red pepper<br />2 roasted red chili peppers<br />olive oil<br />handful of walnuts<br />2 garlic cloves<br />1 tbsp red wine vinegar<br />1 tbsp pomegranate molasses<br />1 tsp paprika<br />1 tsp chili flakes<br />1/2 tsp allspice<br />3-4 tbsps water<br />salt and pepper to taste<br /><br />Puree all of the sauce ingredients using a hand blender, adding more or less water until you have the right consistency. You are aiming for a feel similar to pesto. Spoon liberally over the fish fillets and marinate for 1-2 hours. Roast the fish in the oven for 20-25 minutes or until cooked through. Serve on a bed of baby salad leaves with handfuls of sliced cherry tomatoes, olives, walnuts and dressed with a splash of pomegranate molasses.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com1tag:blogger.com,1999:blog-5416948276638083591.post-61328487450510897902008-06-02T12:32:00.000+01:002008-06-02T22:26:25.185+01:00Quinoa Broccoli Salad with a Carrot-Ginger Dressing<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SERlbAHFYJI/AAAAAAAAAFQ/88T6rvdUW1c/s1600-h/quinoa+broc.JPG"><img id="BLOGGER_PHOTO_ID_5207398583707721874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SERlbAHFYJI/AAAAAAAAAFQ/88T6rvdUW1c/s320/quinoa+broc.JPG" border="0" /></a><br /><div></div><div></div><div>This makes an ideal lunch for the office and was again inspired by <a href="http://www.thedailygreen.com/healthy-eating/recipes/533?click=main_sr">The Daily Green</a>.<br /><br /><u>Quinoa Broccoli Salad with a Carrot Ginger Dressing</u><br />1 cup quinoa<br />1 head of broccoli<br />handful of cherry tomatoes<br />Handful of black sesame seeds<br />Sprinkle of nori flakes<br />2 tbsps cold-pressed sesame oil<br />3 tsps tamari<br />2 tbsps brown rice vinegar<br />1 inch cube of ginger<br />1 carrot<br /><br />Cook the quinoa in boiling water, cut the broccoli into small florest and steam on top of the quinoa saucepan in bamboo steamers for 3-4 minutes. Chop the cherry tomatoes and add to the cooked quinoa. Mix in the broccoli florets, add a sprinkle of black sesame seeds and nori flakes.<br /><br />To make the dressing, peel and chop the carrot. Peel the ginger and slice it before adding it to the brown rice vinegar, tamari and sesame oil. Blend together using a hand blender until smooth. Drizzle over the quinoa and serve.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-69232832739553789322008-06-01T22:41:00.000+01:002008-06-02T12:32:23.122+01:00Lemon and Blueberry Muffins<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SEMX6h8RskI/AAAAAAAAAFI/jte0P_96moI/s1600-h/muffins2.JPG"><img id="BLOGGER_PHOTO_ID_5207031888481464898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SEMX6h8RskI/AAAAAAAAAFI/jte0P_96moI/s320/muffins2.JPG" border="0" /></a><br />And so the obsession with vegan baking continues yet again. I whipped these up on Sunday morning and have to say they were my best batch yet. The recipe was adapted from my latest website discovery, <a href="http://www.thedailygreen.com/">The Daily Green </a>but I wanted to keep it vegan and so substituted the egg for ground flax, a trick well learnt from the <a href="http://www.theppk.com/veganbaking.html">Post Punk Kitchen</a>. <a href="http://www.thedailygreen.com/healthy-eating/recipes/dairy-free-muffin-recipe-464?click=main_sr">Here </a>is the original recipe.<br /><br /><u>Lemon and Blueberry Muffins</u><br />1 cup spelt flour<br />1 tsp baking powder<br />1/2 tsp bicarbonate of soda<br />zest of one lemon<br />juice of 1/2 a lemon<br />1/2 cup applesauce<br />3 tbsps rapeseed oil<br />1/4 cup agave nectar<br />1 tsp vanilla essence<br />2 1/2 tbsps of ground flaxseeds mixed with 3 tablespoons water<br />handful of frozen blueberries<br /><br />Mix the dry ingredients in a bowl and slowly mix in the rapeseed oil, followed by the applesauce then the lemon juice and agave. Finish by adding the lemon zest, vanilla essence and frozen blueberries.<br /><br />Place in a muffing tray and bake for around 20-25 minutes or until the muffins have risen, started to brown and a knife comes out clean through the middle.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com1tag:blogger.com,1999:blog-5416948276638083591.post-41060036115032488342008-05-29T23:10:00.000+01:002008-06-01T19:01:06.416+01:00Spice Blackened Halibut with Daikon and Pea Puree<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SD8qG8ogSdI/AAAAAAAAAFA/yIVzwQVnepo/s1600-h/halibut.JPG"><img id="BLOGGER_PHOTO_ID_5205925993107179986" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SD8qG8ogSdI/AAAAAAAAAFA/yIVzwQVnepo/s320/halibut.JPG" border="0" /></a><br />Along with preserved lemons, I have had a bit of a fetish about cooking with daikon for a while now. Also referred to as Chinese radish or mooli, the long white and fairly scary vegetable has been on my wishlist at the market for a while. We do love to eat fish regularly and I particularly liked this spice rub as it features another "it" ingredient, cayenne pepper. The original recipe is <a href="http://fooddownunder.com/cgi-bin/recipe.cgi?r=29430">here</a>.<br /><br /><u>Spice Blackened Halibut</u><br />1 tsp thyme<br />1/2 tsp cayenne pepper<br />1 tsp paprika<br />1 tsp salt<br />1/4 tsp onion powder<br />1 tsp garlic powder<br />1 tsp cumin<br />2 halibut fillets<br /><br />Mix the spices together on a plate and coat the fish on either side. Place on a very hot frying pan (it will make your entire house smoky so be prepared) and fry each side for 3 minutes until blackened but not totally burnt. Place the fish in an oven proof dish and finish off in the oven, being careful not to overcook.<br /><br /><u>Daikon and Pea Puree</u><br />1 cup of peas (fresh or frozen)<br />1 daikon radish julienned<br />1 handful of alfalfa sprouts<br />olive oil<br /><br />Boil the peas in water for 3-4 minutes. Drain, refresh and place in a mixing bowl. Puree with the hand blender and add olive oil. If the mixture is too thick, you can add a splash of water.<br /><br />Fry the julienned daikon strips for 3-4 minutes in olive oil until starting to brown.<br /><br />Place the pea puree in the centre of the plate, top with a pile of daikon and then the fish fillets themselves. Place a small handful of alfalfa sprouts on top for garnish. Season with a grind of black pepper.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-77846629809877313352008-05-22T14:01:00.000+01:002008-05-22T23:06:37.114+01:00Kidney Bean and Red Cabbage Burgers<a href="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SDXuVMogScI/AAAAAAAAAE4/2eMPdwwowF4/s1600-h/veggie+burger.JPG"><img id="BLOGGER_PHOTO_ID_5203326992432253378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_S9-HgbJ2oEQ/SDXuVMogScI/AAAAAAAAAE4/2eMPdwwowF4/s320/veggie+burger.JPG" border="0" /></a><br /><div></div><br /><div></div><br /><div>The idea for these veggie burgers was shamelessly stolen from the excellent <a href="http://www.mildreds.co.uk/">Mildred's</a>, one of London's best vegetarian restaurants and a favourite of ours. The trouble with cooking for a 50% vegetarian, 50% meat loving couple is that you can't serve up anything that's too full on veggie. The boy hates tofu for example and is really not that keen on going for too long without some kind of meat. I'm lucky however as he loves Mildred's and is happy to try anything homecooked and made with love. I totally made this recipe up, it's nowhere near as good as the original so I would advise heading down to this small Soho gem and hoping they are on the menu that day! A la Mildred's I served his with sweet potatoes fries, lettuce from our window boxes, tomato slices, a big dollop of mayo and some coleslaw on the side. This recipe made 4 large burgers.</div><br /><br /><div></div><br /><br /><div><u>Kidney Bean and Red Cabbage Burgers</u></div><br /><br /><div>1 tin kidney beans, drained and rinsed</div><br /><br /><div>1 red onion</div><br /><br /><div>2 cloves garlic</div><br /><br /><div>1/4 of a small head of red cabbage</div><br /><br /><div>half an apple</div><br /><br /><div>1/2 cup red wine vinegar</div><br /><br /><div>splash of agave nectar</div><br /><br /><div>2 tablespoons medium oatmeal</div><br /><br /><div>1 tablespoon ground flaxseed mixed with 2 tablespoons water (egg substitute)</div><br /><br /><div>splash tabasco</div><br /><br /><div>chili powder</div><br /><br /><div>1 tablespoon tomato puree</div><br /><br /><div>wholemeal spelt flour for dusting</div><br /><br /><div></div><br /><br /><div>First, braise the cabbage. Begin by frying the onions and garlic in some olive oil. Once done, add the finely sliced cabbage and diced apple. Add a big glug of red wine vinegar and the agave nectar to sweeten. Braise on a low heat until the cabbage is soft, around 20 minutes. </div><br /><br /><div></div><br /><br /><div>In a food processor, add the kidney beans and a handful of the braised cabbage. Add the flax mixture, tabasco, chili powder, oatmeal and tomato puree and process until well combined. Turn into a bowl and form into patties with your hands. Dust with spelt flour and fry lightly - around 3-4 minutes - on each side.</div><br /><br /><div></div><br /><br /><div>I was also inspired to create these burgers by the <a href="http://www.endlesssimmer.com/2008/04/15/who-cooked-it-better-veggie-burger-battle-royale/">Endless Simmer 'Who Cooked It Better' Veggie Burger Battle Royal</a>. I love the look of the 101 Cookbooks burgers (and am not a fan of using too much seitan, tempeh, TCP etc - too processed) but would have to work on this recipe before I could consider it a contender here....</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-64617076810717419942008-05-21T12:25:00.000+01:002008-05-21T12:43:51.422+01:00Aubergine Cannelloni<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SDQGy-OjpcI/AAAAAAAAAEw/9UUkzRePYeA/s1600-h/aubergine+canneloni.JPG"><img id="BLOGGER_PHOTO_ID_5202790942287046082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SDQGy-OjpcI/AAAAAAAAAEw/9UUkzRePYeA/s320/aubergine+canneloni.JPG" border="0" /></a><br /><div>This dish always looks good and works well as finger food at a party, cold with some salad for lunch or warm with some pasta for dinner. It's a little fiddly but quite satisfying to do.</div><div> </div><div><u>Aubergine Cannelloni</u></div><div>2 aubergines</div><div>olive oil</div><div>1 bunch spinach</div><div>1 round of goat's cheese</div><div>tomato sauce (I roast cherry tomatoes with garlic cloves and olive oil and puree it)</div><div> </div><div>Slice the aubergine on a mandoline, lay the slices on a baking sheet and brush with olive oil. Roast until soft, around 30 minutes. Meanwhile, wilt the spinach in a pan with a splash of water. Add the chopped goat's cheese and mix the two together thoroughly. Once the aubergine is cooked, place a small dollop of the spinach/cheese mixture at the bottom end of each slice and roll. Lay the slices in a baking dish and top with a dollop of tomato sauce. Bake for another 10 minutes.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com2tag:blogger.com,1999:blog-5416948276638083591.post-75548190066778315132008-05-20T10:19:00.000+01:002008-05-20T12:09:38.510+01:00Vegan Brown Rice Sushi<a href="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SDKXz-OjpbI/AAAAAAAAAEo/FQPEW2Ire4o/s1600-h/vegan+sushi.JPG"><img id="BLOGGER_PHOTO_ID_5202387438699521458" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_S9-HgbJ2oEQ/SDKXz-OjpbI/AAAAAAAAAEo/FQPEW2Ire4o/s320/vegan+sushi.JPG" border="0" /></a><br /><div>Asian style DIY week continues with vegan sushi. I make these with short grain brown rice, no you don't get the same effect as if you were using proper sushi rice but it's a lot healthier!</div><div> </div><div><u>Vegan Brown Rice Sushi</u></div><div> </div><div>1 cup short grain brown rice</div><div>tamari</div><div>brown rice vinegar</div><div>carrot</div><div>daikon (aka mooli or Chinese radish)</div><div>avocado</div><div>alfalfa sprouts</div><div>cucumber</div><div>nori sheets</div><div>wasabi</div><div> </div><div>Rinse and cook the rice in 2 cups of water for about 40 minutes until the rice is soft and the water has all been absorbed. Whilst cooking, add a tablespoon of tamari. Remove from the heat, cover and leave to stand for 10 minutes. Turn the rice out into a glass bowl, add two tablespoons of brown rice vinegar and a tablespoon of tamari, mix well and leave to cool for 15 minutes or so, turning occasionally with a fork. </div><div> </div><div>If you have a sushi mat (it's helpful but not really necessary) place it on the work surface and place the nori sheet shiny side down. Smooth the rice down about half a centimetre thick with the back of a spoon. Leave a two centimetre gap where the end of your roll will be.</div><div> </div><div>Julienne the carrot, daikon and cucumber and finely slice the avocado. Lay the vegetables (not too thick) in a row and top with a row of sprouts. Using the mat, roll the sushi as tightly as possible and with wet fingers, seal the edge. Lay the roll edge down for 5 minutes to sit before cutting with a wet, sharp knife, the thinner the better.</div><div> </div><div>I got the original <a href="http://www.epicurious.com/recipes/food/views/109641">recipe </a>from Epicurious.</div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0tag:blogger.com,1999:blog-5416948276638083591.post-89765842303899750332008-05-19T13:45:00.000+01:002008-05-19T13:54:36.805+01:00Quinoa Tabbouleh<a href="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SDF3a-OjpaI/AAAAAAAAAEg/FH0SGXd2QsQ/s1600-h/DSCN5051.JPG"><img id="BLOGGER_PHOTO_ID_5202070349853992354" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_S9-HgbJ2oEQ/SDF3a-OjpaI/AAAAAAAAAEg/FH0SGXd2QsQ/s320/DSCN5051.JPG" border="0" /></a><br /><div>An ideal summery lunch, tabbouleh combines fresh flavours with wholegrains. Here, instead of bulgar wheat, I have used quinoa - a mix of both red and white quinoa.</div><div> </div><div><u>Tabbouleh</u></div><div>Half cup quinoa</div><div>Half cup red quinoa</div><div>1 packet flat leaf parsley</div><div>1 packet mint</div><div>Half a cucumber</div><div>Cherry tomatoes</div><div>Handful pinenuts</div><div>Spring onions</div><div>Handful of pitted black olives</div><div>2 garlic cloves</div><div>juice of 2 lemons</div><div>olive oil</div><div> </div><div>Cook the quinoa in boiling water for 20 minutes. Finely chop the parsley and mint. Peel and cube the cubumber, quarter the cherry tomatoes and thinly slice the spring onions and olives. Mix into the quinoa along with the pinenuts, crushed garlic cloves, lemon juice and a splash of olive oil. </div>Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com2tag:blogger.com,1999:blog-5416948276638083591.post-42805517974059809352008-05-18T22:09:00.001+01:002008-05-18T22:21:54.397+01:00Spinach and Water Chestnut Dim Sum<a href="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SDCb2-OjpZI/AAAAAAAAAEY/aNdhcuTHaQM/s1600-h/dim+sum.JPG"><img id="BLOGGER_PHOTO_ID_5201828938332218770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_S9-HgbJ2oEQ/SDCb2-OjpZI/AAAAAAAAAEY/aNdhcuTHaQM/s320/dim+sum.JPG" border="0" /></a><br />Dim sum was a regular feature on the Saigon restaurant scene whilst I was living in the Far East (Yeebo is by far the best in town), whilst it wouldn't normally feature in my kitchen here, I'd been inspired to try and make my own wrappers after having seen a few blogs on the subject. It was fiddly of course, this was to be expected, but also quite doughy. I also really knew that I'd been eating wheat flour afterwards as I haven't cooked with all purpose flour in a very long time. It was fun but I think next time I'll buy wrappers from the shop!<br /><br /><u>Dim Sum Wrappers</u><br />1 cup all purpose flour<br />1/4 cup water<br /><br />Mix the flour and water together in a bowl and form a dough. You may need more or less water than above but you want the dough to be soft but not sticky. Knead the dough twenty times. Cover and leave to stand for 30 mins. Roll out flat on a floured surface with a rolling pin. Rather than rolling it into neat circles, I just used a cutter to create accurate discs.<br /><br /><u>Spinach and Water Chestnut filling</u><br />1 bag spinach<br />3 spring onions<br />1 tin water chestnuts<br />rapeseed oil<br />garlic<br />tamari<br /><br />Heat the oil in a frying pan and fry the chopped spring onions and garlic. Add the spinach and a little water and fry until wilted. Finely dice the water chestnuts and add to the pan, along with a splash of tamari. Once cooked, drain in a sieve to remove excess liquid. <br /><br />Place a pinch of the mixture in the centre of the dim sum wrapper, fold in half and seal the edges using water. Make a series of folds along the edge of the dim sum and steam in bamboo steamers for 5 minutes.Tessahttp://www.blogger.com/profile/13967728956506098421noreply@blogger.com0